Begin the day a whole new way with breakfast on great-tasting fruit and nut bread. Made using yeast, it can be done with almost any combination of dried fruit and nuts. Whatever you have around, raisin, cranberries, apricot, cherries, pecan, hazelnuts, walnuts and many more.
The family just loved it and I think you should to. There is really no reason not to make it. The first loaf vanished in the wink of an eye!
FRUIT AND NUT BREAD
Yield : 2 mini loaves
2 C all purpose flour
2 tablespoon melted butter
1/2 C evaporated milk
1/4 C plus 2 tablespoon hot water
1.5 tsp instant yeast
2 tablespoon sugar
1/2 tsp salt
1 C pitted chopped date
1/2 C chopped/silvered almond
Combine butter, evaporated milk and hot water in a small bowl.
Place flour, sugar, salt and yeast in a mixing bowl.
Pour milk mixture onto dry ingredients and forms into soft dough.
On the floured surface, knead by hand for 10 minutes until smooth.
Let rise until double in size for 1-1.5 hours in a covered and oiled bowl.
Punch dough down. Divide dough into two. Roll each into 8 x 11 in rectangle, spread the filling leaving 1in free along the sides.
Beginning with the long edge nearest you, roll the dough into tight cylinder. Firmly pinch the seam to seal. Transfer dough onto a lightly greased loaf pan, seam side down. Repeat the same for the balance of the dough.
Rest the dough for 1 hour.. Towards the end of rising time, preheat oven @ 180C.
Bake for 25-30 minutes or until golden brown. Remove from the oven. brush with melted butter.
Transfer onto rack to cool.
Using a serrated knife, slice into 1 in thick rolls. Enjoy!
Linking to Yeastspotting 6-15-12
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